Sheet Pan Chicken and Stuffing

Sheet Pan Chicken and Stuffing – The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.

4 cups sourdough bread cubes
4 cups multigrain bread cubes
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 tablespoons canola oil
6 tablespoons unsalted butter
3 cloves garlic, minced
1 sweet onion, diced
2 carrots, diced
2 celery ribs, diced
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 cups chicken stock


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
  3. In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
  4. Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  5. Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
  6. Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
  7. Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
  8. Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
  9. Serve immediately with cranberry orange sauce, if desired.

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